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Quick and Easy Drop Biscuits

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Three Ingredient Biscuits!

Mayonnnaise Drop Biscuits on www.virginiawillis.com

Drop Biscuits

Drop Biscuits are like biscuits with training wheels — you don’t have to worry about overworking the dough. The recipes for Drop Biscuits are wetter than biscuits you roll and punch out with a cutter.  Usually, they contain more milk or buttermilk than a traditional biscuit recipe. There are many different kinds of drop biscuits — this one is made with only THREE ingredients.  Butter is replaced with mayonnaise — and the combination of milk and mayonnaise creates a very similar flavor profile as buttermilk.

Mama made these often when we were growing up. After I attended culinary school, I admittedly became quite snobby about using store-bought ingredients in recipes. I wanted to make the mayonnaise, not buy it. This type of recipe seemed one short step above a baking mix. Now a little older and wiser, I appreciate it for what it is. I understand Mama was putting freshly baked bread on the family table, and that was really important. I now ask for them whenever I go home to visit and enjoy every delicious bite. 

Check out this quick video  on how to make Mayonnaise Drop Biscuits — they are so easy! I know you are going to love them.

Mayonnaise Drop Biscuits on www.virginiawillis.com

Once you’re ready to up your biscuit game, check out my step-by-step recipe on how to make biscuits in my cookbook Secrets of the Southern Table!

Bon Appétit, Y’all!

Virginia Willis

PS need more recipes? Check out my How to Make Biscuits post with FIVE recipes!

 

Mayonnaise Drop Biscuits on www.virginiawillis.com

Mayonnaise Drop Biscuits

Makes 6
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 6
Author: Virginia Willis

Ingredients

  • 2 1/4 cups self-rising flour
  • 3 tablespoons mayonnaise
  • 1 cup whole milk

Instructions

  • Preheat the oven to 400°F. Line a rimmed baking sheet with a nonstick silicone baking mat.
  • Combine the flour, mayonnaise, and milk in a bowl. Using a spoon or an ice cream scoop, drop spoonfuls of the dough onto the prepared baking sheet. Bake until golden brown, 15 to 17 minutes. Transfer to a wire rack to cool slightly. Serve warm.

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Virginia Willis

Georgia-born French-trained Chef Virginia Willis’ biography includes making chocolate chip cookies with Dwayne “The Rock” Johnson, foraging for berries in the Alaskan wilderness, harvesting capers in the shadow of a smoldering volcano in Sicily, and hunting for truffles in France. She is talent and chef-instructor for the digital streaming platform Food Network Kitchen. Her segments feature authentic and innovative Southern cooking. She was the celebrity chef at the Mansion at Churchill Downs for the 143rd running of the Kentucky Derby. Virginia has spoken at SXSW, cooked for the James Beard Foundation, and beguiled celebrities such as Bill Clinton, Morgan Freeman, and Jane Fonda with her cooking — but it all started in her grandmother’s country kitchen. Recently, her work has been inspired by her weight loss success story, Virginia has lost 65# and kept it off for over 1 1/2 years! “If a French-trained, Southern chef can do it, you can, too.” She is the author of Fresh Start; Secrets of the Southern Table; Lighten Up, Y’all; Bon Appétit, Y’all; Basic to Brilliant, Y’all; Okra; and Grits. Lighten Up, Y’all won a James Beard Foundation Award of Excellence in the Focus on Health Category. Lighten Up, Y’all as well as her first cookbook, Bon Appétit, Y’all, were finalists in the Best American Cookbook for the International Association of Cookbook Awards and were also named by the Georgia Center of the Book as “Books Georgians Should Read.” She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network’s Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, People Magazine, Eater, and Food52 and has contributed to Eating Well, GRLSQUASH, Culture, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of “Seven Food Writers You Need to Know.” Her legion of fans loves her down-to-earth attitude, approachable spirit, and traveling exploits. Her culinary consulting company, Virginia Willis Culinary Enterprises, Inc specializes in content creation, recipe development, culinary editorial and production services, cookbook writing, media training, spokesperson and brand representation, and public speaking. Virginia is on the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, the Atlanta Community Food Bank Advisory Board, as well as the Community Farmers Market Advisory Board. She is a food and hunger advocate for No Kid Hungry and a premier member of the No Kid Hungry Atlanta Society. She a member of The James Beard Foundation, Chef’s Collaborative, Georgia Organics, and Southern Foodways Alliance.

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